Description
A vibrant and refreshing Zesty Bean Salad with Feta combines a medley of cannellini beans, kidney beans, and chickpeas with fresh vegetables like cucumber, cherry tomatoes, bell pepper, kalamata olives, and red onion, all tossed in a tangy lemon and red wine vinegar dressing. This easy-to-make salad is perfect for a quick lunch or a light dinner, bursting with Mediterranean flavors and topped with crumbly feta cheese.
Ingredients
Dressing
- 1/2 cup olive oil
- 4 tbsp lemon juice
- 3 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 2 garlic cloves (minced)
- 3/4 tsp oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- Black pepper to taste
Salad
- 19 oz cannellini beans (rinsed and drained)
- 19 oz kidney beans (rinsed and drained)
- 15 oz chickpeas (rinsed and drained)
- 1/2 cucumber (diced)
- 1 pint cherry tomatoes (halved)
- 1 bell pepper (diced)
- 1/2 cup kalamata olives (pitted and halved)
- 1/2 cup parsley (freshly chopped)
- 1/2 cup red onion (thinly sliced)
- 2 tbsp basil (fresh, chopped)
- 3/4 cup feta cheese (crumbled)
Instructions
- Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, red pepper flakes, salt, and black pepper until combined and emulsified.
- Rinse and drain beans: Thoroughly rinse the cannellini beans, kidney beans, and chickpeas under cold water and drain well to remove excess liquid.
- Prepare vegetables: Dice the cucumber and bell pepper, halve the cherry tomatoes, pit and halve the kalamata olives, thinly slice the red onion, and chop the parsley and basil.
- Combine salad ingredients: In a large mixing bowl, add the rinsed beans, all prepared vegetables, and fresh herbs. Pour the dressing over the top.
- Toss salad: Gently toss all ingredients together until the dressing evenly coats the beans and vegetables.
- Add feta cheese: Sprinkle the crumbled feta cheese over the salad and lightly toss again to distribute.
- Chill and serve: Refrigerate the salad for at least 10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature for a delicious, nutritious meal.
Notes
- This salad keeps well in the refrigerator for up to 2 days, making it great for meal prep.
- For a spicier kick, increase red pepper flakes to taste.
- Use fresh herbs whenever possible for maximum flavor.
- Can be enjoyed as a main dish salad or a side dish.
- Vegan option: omit feta cheese or substitute with vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
